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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Wensleydale, Parsnip and Carrot Tart with Rosemary

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Wensleydale, Parsnip and Carrot Tart with Rosemary

Roasted parsnip and carrot strips pair with creamy Wensleydale in this simple tart. Serve with a green salad for an easy meal.
Serves 4
Total 1 hr 10 min
Prep 30 min
Cook 40 min

Introduction from Rukmini Iyer

I’m not going to deny it – this is a time-consuming dish, in the way that stuffing vine leaves or kibbeh is time-consuming, but worth it. If you feel like a bit of kitchen pottering, then this is the dish for you: there’s something curiously soothing about repetitive ribbon rolling. It tastes as good as it looks.

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From the book: The Green Roasting Tin

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